Camellia Oil Crab Congee
As autumn sets in and crabs reach peak plumpness, it’s the ideal time to make a variety of crab dishes for your loved ones. From braised swimming crab and steamed hairy crab to green crab congee, I’ll be sharing the congee recipe first today. This version pairs green crab with eight-grain rice, and I do not pan-fry the crab beforehand: add the crab legs to the pot roughly 30 minutes before the congee is finished cooking, simmer for 10 minutes, then add the crab chunks. Once the congee is fully cooked, season with chopped scallions, fine sea salt, Qiandaoyuan tea oil, and black pepper to enhance freshness and flavor.
Here’s a quick introduction to tea oil: it supports healthy gastrointestinal digestion and nutrient absorption, helps lower blood lipids, and may aid in preventing atherosclerosis. It’s worth keeping a bottle at home for dressing cold dishes or seasoning savory congees.
Now, serve this warm congee right away — crabs are at their best right now, so give this simple, delicious tea oil crab congee a try at home.
Ingredients
green crabs
2
camellia oil
1 tsp
eight-grain rice
1 bowl
ginger
1 portion
meat patty
1 piece
celery and scallion
1 portion
Instructions
1
Step 1
Prepare the ingredients as shown: 1 bowl of eight-grain rice, 1 meat patty, 1 small piece of ginger, 2 green crabs, and half a teaspoon of Qiandaoyuan camellia oil.
2
Step 2
Rinse the eight-grain rice once. Although this type of rice is technically rinse-free, it's better to wash it if the bag has been opened for a while.
3
Step 3
Then cut the meat patty and ginger and add them to the pot.
4
Step 4
Use the same amount of water you would normally use for cooking congee, then start the cooking process.
5
Step 5
When making congee in a rice cooker, the timing for adding the crab matters. If you're using a clay pot over an open flame, the crab legs and body pieces can go in together. But since we're using a rice cooker, add the crab legs first and let them cook for a while.
6
Step 6
After about ten minutes, add the crab body pieces and continue cooking for another twenty minutes.
7
Step 7
Once the congee is done, add diced celery and chopped scallions for extra aroma and texture.
8
Step 8
Then add an appropriate amount of Qiandaoyuan camellia oil for added aroma and nutrition.
9
Step 9
Fine salt and black pepper are also a must. If you enjoy the flavor of black pepper, feel free to add a bit more.
10
Step 10
And there you have it—a beautiful, fresh, and nourishing camellia oil crab congee is ready. Friends, give it a try if you like!
